Ten batter formulations were made with different chickpea flour:corn starch (CF:CS) ratios (0:0, 100:0, 75:25, 50:50, and 25:75), with or without partial replacement of whole egg with egg white (EW). EW in control gluten batter (0:0 ratio) and batters made with CS resulted in weaker structured systems. CF-based batters had more viscous behaviour than gluten ones. All batters showed time-dependence which was reduced after shearing. Batter with CF
alone (100:0 ratio) without EW had the highest d43, d90, and span values. The 100:0 ratio batters were much more complex structured systems than gluten batters because of their higher protein content.